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For the pastry:.
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Put the flour and butter in a dish, then put this dish in the freezer for 10 minutes.
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Stir together the yolks, water and salt in a cup, and put the cup into the refrigerator.
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When the 10 minutes is up, tip the flour and butter into the bowl of the doof processor.
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Add the sugar and pulse to combine (should be soft and crumbly).
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Bind with the yolk, water and salt mixture - when it looks as if it's on the verge of coming together, tip the pastry our and work together with your hands.
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Don't worry if the pastry is a little too damp.
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Divide into two discs, one somewhat larger than the other, and put both into the refridgerator to rest, wrapped in plastic wrap.
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Filling:.
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Preheat oven to 400 F, put in a baking sheet.
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Fry sausage in the oil for about 5 minutes, breaking it up with a wooden spoon as it cooks, then transfer to a bowl and let it cool.
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Once cooled, add all other ingredients except the bread crumbs and mix thoroughly.
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Putting it all together:.
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Roll out the larger disc of pastry between plastic wrap so it's large enough to cover the bottom and sides of the pan, leaving a few inches overhang.
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Sprinkle the bottom of the now pastry lined pan with bread crumbs, and then fill with the filling.
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Roll out the smaler disc between plastic wrap to make the lid.
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Place the lid on top of the filled pie, turn over the edges of the overhand to form a border and press it down with a fork.
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Combine all of the glaze ingredients in a small bowl, and brush over the entire pie.
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Poke fork holes in the top to allow the steam to escape.
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Place the pizza on the baking sheet in the preheated oven.
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After 10 minutes of cooking, turn the oven down to 350F and continue to cook for another 45 minutes.
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Let the pizza cool for at least 10 minutes for serving, although it's at its best after 25 minutes.
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Serve.
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Note: can also be eaten at room temperature.